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Vegan Ackee and Saltfish

Delicious Vegan Ackee and "Saltfish"

A plant-based take on the iconic Jamaican dish, blending creamy ackee with flaky hearts of palm in a savory, spicy sauté.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Breakfast, Caribbean Classics, Vegan
Cuisine Jamaican

Ingredients
  

  • 1 can ackee drained and rinsed
  • 1 can hearts of palm 14 oz., drained and rinsed
  • 2 tablespoons coconut oil
  • 4 cloves garlic finely diced
  • 1/2 cup onion diced
  • 1/2 cup bell pepper diced
  • 2 tomatoes diced
  • 1/2 Scotch Bonnet pepper finely chopped; or to taste
  • 3 sprigs fresh thyme leaves only
  • 3 scallions sliced
  • Salt to taste
  • black pepper to taste
  • 1 teaspoons kelp or seaweed flakes; optional for “sea” flavor

Instructions
 

  • Heat coconut oil in a large skillet over medium heat. Sauté garlic, onion, and bell pepper until softened, about 5 minutes.
    ingredients laid out on the table
  • Add tomatoes, scotch bonnet, and thyme leaves, and cook another 3 minutes.
    Scallions and bell pepper in a sautee pan on the stove
  • Gently stir in ackee and hearts of palm. Cook for 5–7 minutes until warm and blended.
    smoked paprika, tomato and parsley cooking with previous ingredients on the stove
  • Season with salt, pepper, and optional kelp flakes.
    Vegan ackee and saltfish in a pan on the stove
  • Stir in scallions, cook 1 minute more, then remove from heat. Serve hot.
    Vegan Ackee and Saltfish

Notes

If making this recipe gluten free be sure to go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs.
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